Article10.1016/j.foodhyd.2015.06.003

Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels

Laura Oliver,Laura Wieck,Elke Scholten-2015-06-18-Food Hydrocolloids

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Keywords

RheologyVolume fractionCaseinEmulsionMicelleOil dropletMaterials scienceMatrix (chemical analysis)

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